Recipe of the Week: Baked Corn Casserole

I tried this baked corn casserole recipe as a side for our Easter dinner.

Unfortunately, something went wrong and the casserole turned into more of a cornbread side.

Still, it tasted great and I would recommend it for anyone who needs a tasty side that’s easy to make.

 
 1 can whole corn, drained
 1 can creamed corn
 1 box Jiffy corn muffin mix
 1/2 cup margarine, melted or softened
 1 egg
 8 oz. sour cream

 
 Mix all ingredients together and put in 2-quart casserole dish.
 Bake at 350 degrees for one hour or more until set.